Wednesday, April 4, 2012

simple eats

I wish I could say I was one of those gals who loved to make elaborate meals...uhmm, for myself...every night, but after a long day at school, an occasional trip to the gym, grading & planning, and playing with Mollie it is rarely a possibility.  I mean, yes, sometimes I love to take on the challenge and eat at 9 or 10 with a cheap nice glass of wine and relish my accomplishments, but most of the time I'm eating something quick and easy.  Well, somewhere in between a bowl of cereal or peanut butter and jelly and homemade roasts with 3 sides.  I guess that's a pretty wide spectrum, but still.  I've always felt that simple, good ingredients put together the right way can make a delicious dinner, but I guess that's all in the eyes mouth of the beholder.  Right now I'm on an egg kick.  Eggs are perhaps my most favorite food, and I cold probably eat a half dozen a day if I thought my cholesterol could handle it, but regardless seeing as I sleep until the absolute last minute possible in the morning, eggs for dinner usually work out best.  Last week I was making omelets when I had a fuller fridge, but this week I am nearing emptiness and have done a little more scrounging.  No problem, an egg "fold-over" has turned out to be even tastier than I thought possible!

Easy Omelet
ingredients
2 eggs, 1 egg white
1 tsp. half and half
1 tsp. olive oil
1 c. sliced  mushrooms
1/4 c. chopped shallots / onions
2 c. spinach / arugula
2 oz. ham
1 oz. swiss cheese
Picante Sauce
Salt and pepper to taste

Heat 1 tsp. olive oil in pan and add onions / shallots.  Warm through (sweat) and then add mushrooms.  Allow mushrooms to saute until tender and add spinach / arugula (I'm on a big arugula kick right now).  While mushroom / onion mixture is sauteing beat eggs and egg white in another bowl with half and half.  When the greens begin to wilt pour eggs over the veggies and turn the stove heat down.  Allow egg to set periodically checking sides.  Then add diced ham and cheese, fold omelet over and continue to cook.  This is where things typically go awry for me - it always breaks, but that's ok right?  It's all going to the same place.  Once omelet is cooked through and cheese is melted, transfer to plate and top with picante sauce.  Picante is one ingredient I will never, ever be without.  I put it on everything, and might have been known to eat it with a spoon on occasion...umm, anyway...Omelets are amazing with anything and everything.  I had some leftover Brussels sprouts, so I quickly sauteed them with walnuts (don't worry, we'll talk about that another day ;) )and sliced up some strawberries - voila, a hearty meal in less than 20 mins!



When even an omelet is too much to ask, an egg fold-over is perhaps the easiest (tastiest) egg dish I've ever made.  My fridge is currently pretty bare, but I managed to scrounge up 3 ingredients: chives, Laughing Cow Light, and chopped onion, and thus this little dinner was born.
Egg Fold-over
ingredients
2 eggs
2 tbsp. chopped onions
2 tbsp. chopped chives
1 wedge Laughing Cow Light
salt and peper
Crack your eggs into a warm pan and salt and pepper to taste.  As the whites begin to set add onions and chives and continue cooking.  I typically don't even flip my egg, just crumble the Laughing Cow Light in and fold egg up in to a little present to finish cooking.  Transfer to plate, top with Picante Sauce - done and done.  7 minutes, max.  I might be guilty of eating this every night this week...easy, healthy, little cleanup - tell me, what is better?  If you're in the mood it's great on toast or an English muffin, or whateva.

I know it ain't coq au vin, but these keep me happy, healthy and full in a pinch.  Yumm!

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